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Coconut Yoghurt Breakfast Parfait

One word. Yum.

We like to mix up breakfasts so that no two days are the same around here. We switch between dressed omelettes (topped with salmon and micro greens or avocado), eggs + aioli + sausages + greens, psyllium husk crepes, almond and seed loaf (spread with pumpkin seed, almond, coconut or sunflower seed butter), salmon + poached eggs + spinach, smoothies, chicken bone broth with veggies whizzed in, leftovers and crunchy little granola parfaits. I thought I would share the recipe for one of the most delicious breakfasts on the planet…

1. Roast ingredients for granola layer in a small oven tray until slightly golden. (Stir coconut oil through mixture once it has melted).

2. Mix raspberries through coconut yoghurt.

3. Layer in one large or two smaller glasses and devour.

Feeds one really hungry or two moderately hungry mouths.

* To make coconut yoghurt –

1. Gently heat 1 can coconut milk and 1/2 tsp honey over a low heat and stir honey through to dissolve.

2. Once lukewarm, remove from the heat and sprinkle 1/2 tsp probiotic powder (approximately two capsules) through, then whisk well. If the mixture is a bit hot after removing from the heat, allow to cool to lukewarm/tepid before adding the probiotic powder as heat may kill some of the probiotics.

3. Pour into a clean and sterile jar (just fill with boiling water and allow to sit for 5 minutes, then pour out and allow the jar to cool completely) and sit in a nice warm place with no lid for around 12 hours. I usually sit it on my coffee machine covered in two clean tea towels, but a yoghurt maker would also work with warm-hot water (not boiling) – just replace the water every few hours to keep warm. After 8 hours, taste the yoghurt to see if is starting to taste a bit tart / sour. Allow it to develop as sour as you would like it, but only up to 12 hours.